I love the fall and the great food that comes along with it; so many opportunities to create wonderful soups, stews and curries. Since the cold weather brings larger appetites, large batches are a must.
Making large quantities of things more often than not means left overs and plenty of them in my house. Leftovers are a great way to make your life easier. It allows you the freedom to take a night off from cooking once in a while or have a hearty lunch at work with out having to order take-out. When I make beef stew, chicken soup or curry I know they will freeze well so that’s exactly what I do. Taking aside enough for a meal and freezing it helps keep a variety of healthy and affordable quick dinner options at the ready and I recommend trying it if you don’t already do so.
This week I made an easy chicken curry and rice dish that my whole family enjoyed. Since it takes so long to cook this dish I was sure to freeze a portion. I feel good knowing it’s in my freezer for that cold fall evening when we are busy and tired. Remember a recipe is only a guideline, you can always sub in vegetables for chicken if you have preferences or dietary restrictions. Please enjoy!
1 pound boneless skinless chicken thighs cut in 1 inch pieces (If you are vegetarian you can use sweet potato, squash, carrots, and cauliflower. You could also include both chicken and veggies. Make it your own.)
2 large onions, ½ inch dice
5 cloves of garlic minced
2 tablespoons olive oil
1 quart chicken/vegetable stock (Recipe follows)
1 cup yogurt (Non-fat, could be a soy or coconut yogurt)
5-8 teaspoons yellow curry powder (Depending on how spicy you like it)
¼-1 teaspoon cayenne pepper (Once again as much as you want to spice it up)
Salt to taste
In a large soup pot over medium heat fry the garlic, curry powder and cayenne until fragrant, usually around 30-45 seconds. Add the onions and cook until they start to soften, then add in the chicken and cook until it is browned slightly but not cooked through. Add stock and bring to a simmer. Allow mixture to simmer for about an hour stirring occasionally. Once the sauce has thickened by about 1/3, add in the yogurt and allow to keep simmering until the yogurt is completely incorporated into the sauce. This will take about 30 minutes. Season with salt to taste. Serve hot over rice
1 cup long grain brown rice
2 cups chicken stock or water
½ teaspoon salt
1 teaspoon butter or olive oil (optional)
Combine all ingredients in a pot with a tight fitting lid and bring to a boil stirring once to prevent sticking. Reduce to a simmer and cook covered for 50 minutes. Turn off heat and allow rice to rest, still covered, for an additional ten minutes. Fluff with a fork and serve.
1 large chicken carcass, rinsed well (You can save the meat for another meal or use it in your curry) * If you are making vegetable stock you can add 1 large turnip, in place of the chicken.
2 carrots, cut in 2 inch segments (Double for vegetable stock)
3 celery stalks, cut in 2 inch segments (Double for vegetable stock)
2 large white onions quartered (Add one large leek, cleaned and rough chopped for vegetable stock)
3-4 cloves of garlic
3 bay leaves
2-3 sprigs fresh thyme
1 teaspoon whole black peppercorns
Place all ingredients in a large stock pot and cover with approximately 3 quarts of cold water or until the ingredients are just covered. Dimensions of the pot and the size of your chicken may affect this and so the amount of water needed to cover may vary. It is important that the ingredients are floating slightly. Bring the stock up to a gentle simmer over medium heat making sure not to boil it. As it cooks, skim the foam that rises to the surface with a large serving spoon or a shallow ladle. Add a little water if necessary to keep the chicken covered while simmering. Simmer the stock until the chicken is cooked through (about 30 minutes) then turn it off and allow it to cool for an additional 15 minutes. Once the stock has cooled you can skim the fat and remaining impurities from the top.
I have included some pictures of my process to help you out: Prepare all ingredients before you begin cooking:
Two large yellow onions chopped
Five garlic cloves minced
1-1.5 lbs boneless skinless chicken thighs cubed into 1/2 inch cubes.
5-8 teaspoons of yellow curry powder and 1/4 teaspoon of cayenne pepper.
1 quart chicken stock.
1 cup yogurt, soy yogurt, or coconut yogurt.
Over medium heat fry the garlic and spices in about 2 tablespoons olive oil until fragrant and the color changed slightly.
Add onions and continue to cook about 1 minute.
Stir in chicken.
Cook chicken until the color on the outside changes but not all the way through.
Add stock and yogurt and bring to a simmer. Cook at a low simmer for about one hour or until the curry is a thick sauce and the yogurt has been fully incorporated.
Serve hot over rice or on its own.
We got a whole slew of great food events happening tomorrow all over the country. Check ’em out:
Saturday, October 13
Mugs Alehouse Pumpkin Beer Party!! – Brooklyn, New York
The FOOD PLAY – Potluck Happy Hour – Brooklyn, New York
2012 Kitchen Walk – Union Pier, Michigan
Date Night: California Wine Country Dinner – Now We’re Cookin’ – Evanston, Illinois
Going Back-Going Nuts for Nuts-Using Acorns for Food – Sarona, Wisconsin
Healthy Foods Local Farms Conference – Louisville, Kentucky
Dale Bros. Brewery Grand Opening & Oktober-Fiesta! – Upland, California
Truckin’ On the River – Carmichael, California
Secrets of Seed Saving – Whittier, California
And this event is a little over a week away but we recommend you get tickets because they go quick!
Monday, October 22
Foodportunity – Seattle, Washington